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    Home » Recipe » Cooking Style » 10 Ingredients or less » Black Bean and Corn Quesadillas (vegetarian)

    Posted on: Jun 7, 2022 · Modified: Feb 4, 2023 by honeywhatscooking · 5 Comments

    Black Bean and Corn Quesadillas (vegetarian)

    26 shares
    Jump to Recipe

    Cheesy Black Bean and Corn Quesadillas are the perfect summer quesadillas filled with orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices.
    Black Bean and Corn Quesadillas (vegetarian)

    When I don't know what to make, I make quesadillas for dinner because my husband is obsessed with anything, but Indian food.

    Someone, please explain to me how someone who is Indian cannot handle spicy Indian food, but can handle spicy Mexican food. Even my 18-month-old son can handle more spice than my husband, not kidding! I don't get it. The spices seen in Indian and Mexican food are quite similar.

    Quesadillas are the simplest dish to make and are packed with veggies and so much flavor. They also make the best leftovers and these no-cook quesadillas, well almost, are so easy to make and perfect for meal-prepping. They keep well in the fridge for three days.

    Black Bean and Corn Quesadillas (vegetarian)

    What are Black Bean and Corn Quesadillas?

    Black bean and corn quesadillas are packed with black beans, corn, orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices. I love using a lot of shredded Mexican cheddar cheese because it's so delicious with Mexican food.

    Simply throw in all the ingredients above in a bowl and mix. The best part is, that there is no cooking involved aside from grilling up the quesadillas. These summer quesadillas are packed with flavor and are so nutritious.

    Black Bean and Corn Quesadillas are:

    10 ingredients
    Mouthwatering
    Juicy
    No Cooking for Mix
    Great for Meal Prepping
    Cheesy
    Flavorsome
    Vegetarian
    Spicy
    Versatile (add protein - chicken/shrimp/tofu would work)

    Ingredients for Black Bean and Corn Quesadillas:

    Black Beans: I use canned organic black beans, rinsed and drained.

    Corn: Frozen organic corn - rinsed under warm water and drained.

    Veggies: Orange Bell Pepper, Red Onions, Tomatoes, Jalapenos.

    Fresh Cilantro: Cilantro gives these quesadillas so much flavor so definitely use a generous amount.

    Taco Seasoning: I love Trader Joe's Taco Seasoning, otherwise any brand works.

    Mexican Cheese Blend: I like using organic shredded Mexican Cheese Blend - Trader Joe's brand is great.

    Salt: Don't use a ton of salt since taco seasoning has enough sodium, but you will need a little bit.

    Black Bean and Corn Quesadillas (vegetarian)

    Black Bean and Corn Quesadillas (vegetarian)

    How to make Black Bean and Corn Quesadillas recipe step by step?

    Make the Black Bean Corn Mix

    1. Add rinsed & drained black beans to a large bowl.
    2. Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
    3. Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
    4. Finally add 2 cups of shredded Mexican cheese.
    5. Mix well.

    Make the Black Bean and Corn Quesadillas

    1. Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
    2. Add a ¼ cup of shredded Mexican cheese to half the quesadilla.
    3. Now add ½ cup of the black bean corn mixture followed by another ¼ cup of shredded Mexican cheese.
    4. Fold the quesadilla over like so. Press down.

    5. Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
    6. Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
    7. Allow your quesadilla to cook for a few minutes, then slice in half.

    Tips on making Black Bean and Corn Quesadillas:

    • Chop all the veggies.
    • Prepare the mix which can be prepped up to 3 days in advance.
    • Make the quesadillas.
    • Enjoy with condiments of your choice.

    Frequently Asked Questions

    1. Can I make this recipe vegan and gluten-free?

    For a vegan option, replace regular Mexican cheese with vegan cheese.

    For a gluten-free option, replace whole wheat tortillas with gluten-free ones. I love Siete Foods gluten-free tortillas.

    2. What kind of bell peppers can I use in this recipe?

    I love using orange bell peppers because they're so colorful and slightly sweet. Yellow bell peppers would work well too for the beautiful summery color. Red bell peppers would work too, but they're the sweetest of them all.

    I would stay away from using green bell pepper because they are slightly bitter.

    3. What kind of tortillas should I use for this recipe?

    I personally love using whole wheat tortillas for that extra fiber and protein. My favorite is the Whole Foods 365 Organic Whole Wheat Wraps.

    For white tortillas, Whole Foods makes the same organic tortillas with white flour.

    4. What kinds of cheese would taste good in these quesadillas?

    I love using shredded Mexican cheese blend for most of my Mexican recipes. Alternatively, Pepper Jack Cheese would work well here, a classic mild/medium cheddar cheese would be delicious, and Colby Cheese would be delicious too.

    5. Does this recipe work for meal prepping?

    Yes! You can easily prepare the veggie cheese mix up to 3 days in advance. Use the veggie cheese mix when you're ready to make your quesadillas. The best part is, that there is no cooking involved.

    6. What condiments go wtih Black Bean and Corn Quesadillas?

    Mango Salsa works really well with these quesadillas. I shared the mango salsa recipe on Instagram Reels. You can replace mango with pineapple or strawberry.

    Salsa: Can't go wrong with good ol' salsa. I like getting fresh salsa from Whole Foods with no preservatives, or making your own - I have a recipe here.

    Guacamole: One of my favorites to pair with quesadillas, however I didn't have a ripe avocado on hand the day I made this. Here's a guacamole recipe for you.

    Sour Cream: If you like a creamy side, opt for sour cream.

    Creamy Taco Sauce: A simple condiment I shared with my Paneer Tikka Quesadillas. The Creamy Taco Sauce is super simple to make and super delicious.

    More Mexican Recipes!

    • Paneer Tikka Quesadillas
    • 7 Layer Burrito Taco Bell
    • Aloo Paratha Quesadillas
    • BBQ Chicken Corn Quesadillas as seen on Good Morning America
    • Mushroom Corn Truffle Quesadillas
    • Spinach & Black Bean Quesadillas
    • Broccoli & Red Pepper Quesadillas

    Black Bean and Corn Quesadillas

    Vegetarian, Gluten-Free option
    Cheesy Black Bean and Corn Quesadillas are the perfect summer quesadillas filled with orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices.
    5 from 4 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 30 minutes
    Cook Time 6 minutes
    Total Time 36 minutes
    Course Main Course
    Cuisine Mexican
    Servings 10 quesadillas

    Equipment

    Lodge 12"
    Fish Spatula
    Mixing Bowls

    Ingredients
      

    for the veggie mix

    • 15 ounces black beans, rinsed & drained
    • 1 orange bell pepper, chopped
    • ¾ cup red onions
    • 1 cup frozen corn, rinsed & drained
    • ⅓ cup tomatoes, squeeze out liquid, chopped
    • 2 jalapeños, finely chopped
    • ½ cup fresh cilantro
    • 2 cups shredded Mexican cheese
    • 3 tablespoon Taco seasoning, I like Trader Joe's
    • ⅓ teaspoon salt

    for each quesadilla (makes 10 quesadillas)

    • 1 whole wheat tortilla
    • ½ cups shredded Mexican cheese, ¼ cup each time
    • ½ cup veggie mix

    Instructions
     

    Make the Black Bean Corn Mix

    • Add rinsed & drained black beans to a large bowl.
    • Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
    • Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
    • Finally add 2 cups of shredded Mexican cheese.
    • Mix well.

    Make the Black Bean and Corn Quesadillas

    • Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
    • Add a ¼ cup of shredded Mexican cheese to half the quesadilla.
    • Now add ½ cup of the black bean corn mixture followed by another ¼ cup of shredded Mexican cheese.
    • Fold the quesadilla over like so. Press down.
    • Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
    • Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
    • Allow your quesadilla to cook for a few minutes, then slice in half.

    Nutrition

    Calories: 497kcalCarbohydrates: 40gProtein: 27gFat: 26gSaturated Fat: 14gCholesterol: 74mgSodium: 903mgPotassium: 332mgFiber: 8gSugar: 4gVitamin A: 1089IUVitamin C: 22mgCalcium: 616mgIron: 3mg
    Keyword Black Bean, Corn, Quesadilla
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

    Pin & Enjoy!
    Black Bean and Corn Quesadillas (vegetarian)

    « Manchurian Noodles (vegan, gluten-free option)
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    Reader Interactions

    Comments

    1. Jasmin says

      June 23, 2022 at 10:03 am

      5 stars
      I just made this last night and it was great! It came together quickly; I was able to prep and freeze 5 quesadillas and made the last one fresh for myself to enjoy for dinner. I will definitely be making this again as it's a quick, healthy meal and it's perfect for meal prepping!

      Reply
      • honeywhatscooking says

        June 23, 2022 at 3:18 pm

        So glad to hear that Jasmin. These are great to freeze and then pull out as needed. Thanks for sharing. xoxo.

        Reply
    2. Sonia Verma says

      June 23, 2022 at 10:50 am

      5 stars
      This recipe is so good and easy to make. I’m not a good cook but this recipe was so easy to follow and so delicious. I made it yesterday and words can’t just do the full justice to how yummy the quesadilla was. 😋 Thanks honey 🙏

      Reply
      • honeywhatscooking says

        June 23, 2022 at 3:19 pm

        Omg Sonia. Your comment is gonna make me cry. That's sooo sweet. I feel happy when people who don't think they're good cooks and then whip out delicious meals. We all have a chef hiding inside us. xoxo.

        Reply
    3. Vindya says

      September 13, 2022 at 8:12 am

      5 stars
      This recipe yields some really yummy quesadillas. Everyone in my family loved them. This recipe will be added in the rotation of our weekly Mexican night! Thanks so much!

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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